Southern Living
Yield
Makes 16 servings

Combine two of your favorite holiday treats in this rich and delectable dessert. This pecan pie cheesecake recipe produces a dessert worthy of a gourmet bakery, but requires a fraction of the effort. Starting with a store-bought short-cut means you can swap out whatever cheesecake filling you desire, from pumpkin pie to sweet potato pie. No matter who attends your family gathering or holiday party, this pecan pie cheesecake is sure to satisfy all of your guests.

How to Make It

Step 1

Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Step 2

Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.

Step 3

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

Step 4

Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.

Step 5

Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

Ratings & Reviews

Lyndonlew's Review

MarthaHon
July 21, 2013
great chessecake..make it at family party...something difference...they love it...using ofhers fillings...

MarthaHon's Review

KelliMomto3
April 09, 2010
This recipe is worth making, just utilize these tips: (1) make in no larger than 9" springform; (2) Mrs. Smith does not make a pecan pie any longer, just buy an inexpensive grocery bakery pie (better if it is chilled for cutting purposes); (3) utilize 3 eggs; and lastly (4) bake in a water bath.

KelliMomto3's Review

dawn0221
November 22, 2008
This is an amazing recipe! Anyone I've ever served this to has been amazed, many have said it is gourmet bakery quality...inspite of the dirty little secret. :) (a store-bought pecan pie...egads!!!!!) Please don't pay attention to the 2 star rating...this one is over the top good.

HelenPeters's Review

Lenochka
December 23, 2009
Everyone I've made this for loves it! I always double the crust recipe to make it extra thick. You could also use pumpkin pie instead of pecan pie. Every year my family asks me to bring this to our holiday gathering!

Lenochka's Review

Suzie70
August 16, 2013
I did everything the recipe says & it turned out very good!

dawn0221's Review

HelenPeters
December 23, 2010
This cheesecake has always gotten rave reviews whenever I make it and I've been making it since it won back in 2003. I don't know who gave it the 2-star rating, but they should have their head examined :-).

Suzie70's Review

Lyndonlew
March 23, 2014
Would make again, was very good. Someone suggested a 9" pan, but it seemed a little snall, so I used a 9 1/2 inch, and it came out perfect.